Fresh Roasted Turkey Breast
1 stalk Celery
1/4 of an Onion
Rough chop the carrots. A rough chop is used a lot when
you are making pot roasts, or baking chicken or turkey.
To rough chop, you are chopping the item with no
regard to identical size. You don’t need to worry about the
look because you are only using the item to flavor during the
roasting, then throwing it out.
Rough chop the onions.
Rough chop the celery.
Place the turkey in a pan with a roasting rack under it.
Mine looks this way because my roasting rack and roaster
are still in storage from when we moved. So, I improvised.
Sometimes we have to!! Place the veggies in the pan.
Add butter, cut in 4 pieces, and pepper on the turkey.
Roast the turkey, at 325 degrees for 2 1/2 to 3 hours.
During that time, the butter will melt, and using a spoon
or a baster drizzle the butter on the top of the turkey breast.
Keep an eye on the turkey. I turned the breast over
about 1 hour into the roasting. I should have put it this way
when I began the roasting. Insert a thermometer.
You can do this at the beginning if you wish.
Cook the turkey to 170 degrees.
Take the turkey out of the oven, and let it rest for about
Once the turkey has rested, cut the turkey from the bone.
Isn’t it beautiful?
Let’s make our rolls.
We are using them again for these sandwiches. They are a family favorite. I took 1 loaf and cut it into 8 pieces. Put it on a cookie sheet, and let it rise in a warm spot. Cook at 350 degrees for 9 minutes, then let the rolls cool. Make your sandwiches. I used romaine lettuce, onion, roma tomato, and 1/2 of an avocado. I added a small dab of mayo on the warm homemade buns. Sooo Good! Enjoy! Thanks for joining me today! There is nothing as good as a fresh made turkey sandwich, made from a turkey roasted in your own oven. Tomorrow we will be making our Mountain Trail Mix.
Stop by and grab a handful!